Summer Ratatouille

Name: Summer Ratatouille Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4
Ingredients: 2 tsp Olive Oil; 1 cup Red Onion diced; 1 cup Red Pepper diced; 1 small Eggplant chopped; 2 medium Zucchini chopped; 2 cloves Garlic chopped; 1 cup Ragu Light Spagetti Sauce (or other sauce with 50 cals per half cup); 2 T Balsalmic Vinegar; 1 T Soy Sauce low sodium; 2 T fresh Rosemary chopped; 2 T fresh Basil chopped; 1 T fresh Oregano chopped

Minutes to Prepare: 20
Minutes to Cook: 40

Number of Servings: 4

Ingredients

2 tsp Olive Oil1 cup Red Onion, diced1 cup Red Pepper, diced1 small Eggplant, chopped2 medium Zucchini, chopped2 cloves Garlic, chopped1 cup Ragu Light Spagetti Sauce (or other sauce with 50 cals per half cup)2 T Balsalmic Vinegar1 T Soy Sauce, low sodium2 T fresh Rosemary, chopped2 T fresh Basil, chopped1 T fresh Oregano, chopped

Directions

Saute red onion and red bell pepper until soft. Add next three ingredients and cover. Cook for fifteen minutes or until all vegetables are soft. Remove cover and add tomato sauce, balsalmic vinegar and soy sauce. Cover and simmer for 20 minutes. Add fresh herbs, stir and simmer uncovered for 5 minutes. Serve immediately.

Makes five, one cup servings

Serve over whole wheat pasta, baked potato, or quinoa.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving